【喫煙可・朝まで営業中】京料理と創作和食 刻 八重洲店

The top class sake "Dasai" recognized all over the world.Junmai Daiginjo is made by polishing Yamada Nishiki, which is said to be the finest sake rice, to 50%.A gem that maintains a perfect balance between a clean and fresh taste and a soft and delicate aroma.1

It is easy to drink while retaining the flavor of "Gohyakumangoku" rice from Fukui prefecture.It is a daily pure rice sake that is good and cold, regardless of the dish to be combined.1

It has an extremely clear liquor quality and passes through the throat smoothly.You can feel that the taste from rice is strong without any extra taste.1

Ginjo and Junmai are used to create a dry, crisp and mellow flavor, and then slowly aged in the brewery for a relaxed and calm taste.1

A dry special pure rice sake with a mild aroma that is inherent to rice and a sharp and rich taste.You can enjoy a wide range from cold to hot.We use snow fresh water from Daisetsuzan, Hokkaido, to make the best use of the cold climate of Asahikawa.1

It is a representative sake of Mt. Nechio.Junmai Ginjo is a junmai ginjo that has a soft and fragrant taste of rice.Using 500 million stones from the local Nechi valley, it has a mild aroma and taste, so you won't get tired of drinking it.

You can see the magnificence of time through the glass with the gentle flavor that is unique to aged sake.A sake with a gorgeous aroma and a rich finish.It's a prestigious style.A drop of romance that will be inherited tonight.glass

Imo-jochu that expresses the unique strength and solid body of black jiuqu.It features a strong aroma and taste, and a delicate and smooth texture due to careful aging.glass

It has a sweet and gentle aroma and sweetness like roasted sweet potato, and is characterized by a light taste that does not remain behind.The moment you put it in your mouth, it feels light, but it is responsive to drinking.glass

The slightly sweet flavor of potatoes, the mouthfeel is soft and very easy to drink.Clean mouth glass

The raw material for the authentic shochu "Kirishima" is sweet potatoes and golden Sennuki cultivated in the vast potato fields of southern Kyushu.And what we use for the water to be prepared and split is "Kirishima Risui", which springs from a huge water tank located 150m underground in the Miyakonojo Basin in Southern Kyushu.It contains moderate amounts of minerals and carbon dioxide, contains almost no iron, which is the enemy of shochu making, and has optimal growth conditions for yeast fermentation.glass

It can be said that the soft taste and outstanding sharpness are comparable to other popular brands.Rock is fine, but after all this is excellent with hot water! Please enjoy the deliciousness of Imo Shochu.glass

The scent of potato shochu is in the scent of terpenes, an aroma component derived from potatoes, and the scent of fatty acids in rice jiuqu.By using potato jiuqu instead of rice jiuqu, the maker brings out the terpene scent of potatoes to a higher level.The secret of the sweet and fragrant aroma of potatoes is hidden in this manufacturing method.glass

A 100% barley shochu that uses only handmade jiuqu and selected barley and is finished with a light flavor by vacuum distillation.glass

It is a genuine shochu that is blended based on the original sake of barley shochu that has been aged by a unique aging method, and has a mellow taste and a slight barrel aroma.glass

A gem of authentic barley shochu that has been carefully selected and carefully aged in oak barrels for 4 years for long-term storage.The mellow and stretchy taste unique to long-term oak barrel storage, the fragrant aroma of barley spreading in the mouth and the smooth throat.glass

Due to the old-fashioned manufacturing method, the amount of shochu that can be made is limited, but that is why shochu that can be enjoyed in earnest is made.The raw material wheat is pesticide-free, and the water split is made from the famous water of Takeda, one of the 100 best local waters in Japan.Handmade shochu using a traditional room lid.The aroma of wheat makes you feel the taste.glass

100% domestic Nijo barley is used.The original aroma and ease of drinking of wheat, all prepared with barley jiuqu.With our unique technology based on many years of research, we have created a taste that is "fragrant and easy to drink."glass

Using carefully selected barley and natural water rich in nature in Hiji Town, Oita Prefecture, the barley shochu inherits tradition and technique, and the gorgeous and graceful aroma peculiar to vacuum distillation and the fluffy sweetness and afterglow of barley are tired of drinking. It is not a classic Oita barley shochu.glass

It is a shochu that has an outstanding richness and aroma due to long-term aging, has a smooth texture, and goes beyond the concept of rice shochu.Handmade Jiuqu in a traditional stone chamber.glass

We use fragrant red perilla cultivated specially for Tantakatan in Shiranuka-cho, Hokkaido.Enjoy the gorgeous scent unique to carefully selected shiso and the refreshing flavor that spreads in your mouth.glass

Amami brown sugar shochu is characterized by the faint sweet aroma of brown sugar, the refreshing taste that you won't get tired of drinking, and the mellow taste of raw sake that has been aged for more than 3 years.glass